Upper Crust Potatoes

Upper Crust Potatoes

Time: 1 hrs 30 mins


  • 3 lbs idaho potatoes (about 6)
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons butter
  • 1/4 cup shallot, finely chopped (or white of scallion)
  • 3 teaspoons garlic, minced
  • 2 bay leaves
  • 2 teaspoons fresh rosemary, finely chopped
  • 3/4 cup cream cheese, at room temperature
  • 1/2 cup milk
  • 1/2 teaspoon paprika
  • salt, to taste
  • pepper, to taste
  • 3/4 cup parmesan cheese, freshly grated
  • 1/4 cup dried breadcrumbs
  • 2 tablespoons fresh parsley, chopped


  • 1 Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish.
  • 2 Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside.
  • 3 Melt the butter in a skillet, and add the shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown.
  • 4 Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika and salt and pepper. Discard the bay leaves and pour the mixture over the potatoes; toss gently.
  • 5 Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
  • 6 Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle the parsley over and serve immediately. Enjoy!
Share on Google Plus

Brak komentarzy:

Prześlij komentarz